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Fish Chowder

Bacon brings a welcome smokiness to this fish chowder. Serve with oyster crackers on a cold night and you will warm up in no time.

10 servings (serving size: 1 cup chowder and about 1 teaspoon bacon)

Ingredients

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4 1/2 cups water

4 bay leaves

1 1/2 pounds halibut fillets or other firm white fish, skinned

3 slices bacon, uncooked

3 1/2 cups cubed peeled baking potato

1 1/2 cups chopped onion (about 1 large)

1/2 cup coarsely chopped carrot (about 1 medium)

1 1/2 teaspoons dried thyme

1 teaspoon salt, divided

3/4 teaspoon freshly ground black pepper, divided

4 cups 2% reduced-fat milk

1 tablespoon butter, cut into small pieces

Preparation

Bring 4 1/2 cups water and bay leaves to a simmer in a large skillet. Add fish; cover and simmer 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan with a slotted spoon. Cut fish into large pieces. Reserve 2 1/2 cups cooking liquid and bay leaves.

Give up the box mix because making Classic Baked Macaroni and Cheese from scratch is easier than you think. Shredding a block of cheese adds a little more prep time but the smooth and creamy results are worth it. For more tasty mac and cheese recipes, see our complete Macaroni and Cheese recipe collection.)